cheese stuffed potato cakes
A simple and delicious recipe combining creamy mashed potatoes and melted cheese in crispy, golden cakes perfect for breakfast, snacks, or sides.
Ingredients
Main Ingredients
- 2 lbs gold potatoes peeled and sliced into small chunks
- 0.67 cup potato starch can substitute with corn starch
- to taste salt and pepper
- 4 oz fontina cheese cubed small, can use mozzarella as alternative
- drizzle olive oil
Instructions
Preparation Steps
- Bring a pot of water to a boil. Add peeled and sliced potatoes along with 1 tsp salt. Cook until potatoes are tender and mashable, approximately 10 minutes.
- Drain potatoes and transfer to a large bowl. Mash mostly smooth. Add potato starch, salt, and pepper. Mix using clean hands until a smooth dough forms.
- Form about 0.25 cup size balls of the potato dough. Flatten each ball, place 2-3 small cubes of cheese in the center, fold and seal, then gently flatten into discs.
- Heat a drizzle of olive oil in a pan over medium-high heat. Fry potato cakes for 3-4 minutes on each side until golden brown. Lower heat if browning too fast. Serve warm.
Notes
These potato cakes are versatile and can be frozen before cooking for convenient future meals.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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